Entree: France – Gascony – Piperade (A rustic Gascon stew of bell peppers and tomatoes often finished with eggs and cured ham)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 3 tbsp (45 ml) olive oil
- 1 tbsp (15 g) unsalted butter
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 2 cloves garlic, minced (about 8 g)
- 3 mixed bell peppers (red and green), seeded and sliced (about 20 oz / 565 g)
- 4 large ripe tomatoes, chopped or 14 oz (400 g) canned plum tomatoes, crushed
- 1 tbsp (15 g) tomato paste
- 1 tsp (5 g) Espelette pepper or 1 tsp (2.5 g) smoked paprika
- 1 bay leaf
- 1 sprig fresh thyme or 1/2 tsp (1 g) dried thyme
- Salt and freshly ground black pepper to taste
- 4 large eggs, approx. 200 g
- 4 oz (115 g) Bayonne ham or other cured ham, thinly sliced and torn
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
- Optional: crusty bread, for serving

Instructions

1. Heat the olive oil and butter in a large skillet over medium heat until butter is foaming.
2. Add the sliced onion and cook gently, stirring, until translucent, about 6–8 minutes. Add the minced garlic and cook 1 minute more.
3. Increase heat to medium-high, add the sliced bell peppers and a pinch of salt, and cook, stirring occasionally, until the peppers soften and begin to caramelize, about 10–12 minutes.
4. Stir in the chopped tomatoes (or crushed canned tomatoes), tomato paste, Espelette pepper, bay leaf, and thyme. Reduce heat to medium-low and simmer uncovered until the sauce thickens and flavors meld, about 15–20 minutes. Season with salt and pepper.
5. If using Bayonne ham, stir most of the torn slices into the piperade to heat through, reserving a few pieces for garnish.
6. Make four shallow wells in the simmering piperade and crack one egg into each well. Cover the skillet and cook gently until egg whites are set but yolks remain slightly runny, about 6–8 minutes (longer if you prefer fully set yolks).
7. Remove from heat, discard the bay leaf, sprinkle with chopped parsley and the reserved ham, and serve immediately with crusty bread for scooping.